Golden pumpkin scones

Pumpkin scones are a great side dish to accompany morning or afternoon tea. A classic topping is raspberry jam and fresh cream served warm but savoury toppings are also a great combination.
Serving size 6-8
Cooking time 1 hour
Ingredients
60 g softened butter
1/4 cup caster sugar
1/2 cup steamed pumpkin
1 egg
2 1/2 cups self raising flour
1/2 cup milk
pinch of salt
Method
Start by chopping your pumpkin and steaming about 1 cup worth. When cooked test its softness with a fork then use a stick blender to make a puree or alternatively mash with a fork.
Combine together sugar and butter then add steamed pumpkin egg and a pinch of salt. Sift self raising flour into bowl then slowly add milk until a dough consistency is achieved.
Lightly knead the dough then roll flat about 2-3 cm over a dusted surface. Using a cookie cutter make as many scones as you can and then re work leftover dough and repeat until all used.
Place the scones onto a baking sheet then cook In a pre heated oven at 220c/428f for 15 minutes on bake setting. Scones are best served warm but can be set aside for later.
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I am going to make these! I hope you roasted the cut-offs 😊